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Tag Archives: Butter

This is yet another fish dish we are crankin’ out of the Scott household. This latest is another twist on baked fish to jazz it up and give it some flavor. This recipe I used for mahi mahi, but would go great with salmon, flounder, tilapia, etc. It’s a very quick and easy way to make a yummy and healthy fish dinner for your family. I used a pound (two 8 oz filets), but the basil line butter would’ve been enough for double that I think.

Ingredients:

1 lb fish

1 garlic clove chopped

2-3 basil leaves chopped

1/2 lime juice

1/2 lime zest

2 T butter

Salt and pepper (pinch of each for butter and also to season fish)

1. Throw all your ingredients together into a small stovetop pot. I ended up only using one basil leaf since mine was ginormous! Melt and stir all together. This should only take about a minute.

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2. Your fish should be on a sheet that’s been sprayed with non-stick spray and seasoned with salt and pepper. Now pour your melted basil lime butter on top.

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3. Place your fish under your broiler for anywhere from 5-10 minutes until it’s done (this will depend on type of fish you’re using and thickness).

Do yall ever just feel so exhausted you feel like making dinner is equivalent to climbing Mt. Everest? That’s how I felt yesterday after doing 4,573 piles of laundry. I was actually buried alive there for a little bit and things got iffy, by I made it out ok. I was craving my other BBQ Chicken, but as I said before, I had no energy and no ability to baste my chicken because I knew my arms would fall off. So I did it this way instead, and it was just as delicious and very easy to do!

Ingredients:
3 lbs chicken thighs bone in skin on (the cheap chicken thigh pack)
2 garlic cloves chopped
1 sweet onion
1 c BBQ sauce (Head Country is the best)
6-8 oz apricot jam (Mine was an 8 oz jar I had eaten some out of already, but you get the drift 😄)
1/2 stick butter
Salt and pepper

1. Melt your butter in a heavy duty Dutch oven and once it’s hot, place your chicken skin side down to get a nice sear on it. Make sure to season it with salt and pepper. Flip it over after a few minutes and then set it aside. It’s far from cooked, but we just want to get the skin crispy for later.

2. Now toss in your onion and turn the heat down a bit if you need to. Again, season it with salt and pepper and cook it 15-20 minutes or until they’re golden and cooked through. Toss your garlic in there during the last five minutes.

3. After that’s all cooked, add your cup of BBQ sauce and apricot jam into it and stir all together. Turn off the heat.

4. Now lay your chicken in there with the skin side up, put the lid on it, and set in your oven at 325 for one hour.

5. Now it’s done! If you don’t have a Dutch oven, but you do have a slow cooker, you could do all the cooking on your stovetop in a skillet (preferably cast iron) and dump it into your slow cooker on high for 4 hours or low for 8. We had ours with baked potatoes and it was perfection!

Back in college I used to eat frozen dinners all the time, and this was one of my favorites. Thankfully, I’ve learned to cook since then and no longer shop in the frozen meals section. But I was craving beef stroganoff the other night and thought I could make it myself! You can use practically any beef for this. I used the “boneless family steak” cut from the 40% off clearance meat section of my grocery store. I have no idea what cut of beef “family steak” is, but when I figure it out, I’ll let ya know! You can use top sirloin or ground beef for that matter in this recipe.

1. I forgot to take a picture (oops), but take about a tablespoon of butter and melt it in a hot skillet for your steak you’ve seasoned with salt and pepper. Cook your steak until pink in the middle, then take out and let it rest. Leaving the juices in the pan, now throw in 1/2 of your butter and chopped onion and cook for about ten minutes. I like to let the onions go first so they get a little golden before adding the mushrooms.

2. Now add your mushrooms, garlic, a few dashes of Worchestishire sauce, the rest of your butter, and salt and pepper. Cook for another ten minutes or so until everything is golden and delicious.

3. Are you drinking wine while making dinner? Lean over your sauté pan and spill some wine from your cup into the veggies and deglaze your pan. If not, you can skip this part, but it makes it soooo yummy 🙂 Oh, hello Mr. Box!

4. Now add your flour to the pan and stir around for 3-4 minutes. You want the flour to thicken up your veggies and cook a little bit before adding your liquid.

5. Now add 2 cups of beef broth and allow this to come to a boil. While you’re waiting for this to happen, go slice up your steak into this bite sized strips.

6. Once it’s boiling, add your steak strips to the pan and turn the heat down to a simmer. This will continue to cook the meat and make the meat tender. Also, it gives the flour a chance to thicken up the sauce. Allow to simmer 20-30 minutes. Now is a good time to start your noodles if you want everything to come out at the same time.

7. Lastly, and this is optional, add a splash of heavy whipping cream to your pan. It’ll take this sauce into a creamy heavenly perfection. Ahh, so good 🙂 If you don’t have heavy whipping cream, a few dollops of sour cream will do or 1/2 and 1/2. Or you can omit entirely if you’d like. Taste for salt and pepper needs before serving over egg noodles. It’s so perfect 🙂

I love fish! There are so many people that tell me they love fish but that they’re scared to cook it or all they know how to do is fry it. Don’t get me wrong, I love fried fish, but there are so many healthier and just as delicious ways to enjoy our friends from the salty sea. This red snapper is a very mild white fish, and if you can’t find snapper where you are, a similar tasting fish would be grouper, flounder, or another mild white flaky fish. Halibut is delicious too, but it’s usually an arm and a leg, and I like to stick with the affordable stuff! Normally I do sort of a cooked pico de gallo recipe with this fish, but I had some bell peppers in my garden that were ready to pick, so those got incorporated into this dish and I was so happy I put them in there!

Ingredients:
1 fish filet per person
1 large tomato or a few handfuls of cherry tomatoes cut in half
1 handful chopped cilantro
As many chopped jalapenos as you can handle 🙂
2 bell peppers any color
2 chopped onions (I did one sweet and one purple because I had them both, but if you’re just picking one, go with sweet)
butter
2 chopped garlic cloves
Salt and pepper
Olive oil
Your favorite fish seasoning (I like to use the GOYA brands I normally use on chicken which are the Seasoning Total and GOYA con pepper in addition to a few cracks of fresh black pepper from the grinder)

1. Using an oven safe skillet (hello cast iron!), saute with about 3 T of butter and a drizzle of oil your onions and peppers and season with salt and pepper. This will take about 10 minutes or so on medium high heat. Then add your garlic and saute for a few more minutes.

2. Turn the heat off and add your chopped tomatoes and cilantro and add additional salt if needed. Stir that around until everything is incorporated.

3. Place your seasoned fish filets on top of the veggies and place into a 425 degree oven for about 12 minutes. You’ll need to vary your time based on how many filets you have, the thickness, etc, but you get the idea that they’re going in and coming out pretty quickly. Also, I find it helps roast the fish and hold in the moisture if you drizzle the tops with a little olive oil as well as the seasoning you put on them.

4. I started checking my fish at 10 minutes and I could tell when it was done when the meat bounced back firmly and poked a fork in there and it was opaque. Remember, when you take it out it will continue to carry over cook, so there’s no need for you to cook the blazes out of it.

5. Plate that puppy up and serve with a twist of lime or a side of rice for a delicious and healthy meal!

1. Normally, I use a container of Brussels Sprouts for this recipe. However, my grocery store had this bad boy in stock for a steal! So I cut them off the stalk myself.

2. Spread Brussels Sprouts halves over a cookie sheet lined with foil (to help with clean up later). Drizzle with olive oil and 1/2 stick of butter sliced into pats. The thing about butter is it makes everything delicious. I’m not a big stickler for how much to use here, so I try to go by this rule: when I think I’ve added enough butter, I add a little more just to be sure! Then season with garlic salt and pepper liberally and a light dusting with cayenne pepper.

3. Pop these puppies into a preheated 375F degree oven for about 45 minutes.

4. You’ll know they’re done when some of them begin to caramelize and turn golden.